Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Working in 2 batches, cook scallops until browned and just opaque in center, about 2 minutes per side. Transfer scallops to plate; tent with foil to keep warm. Add cider, cream, and lemon juice to skillet; simmer until reduced to 1/2 cup, scraping up browned bits, about 2 minutes. Whisk in butter. Season sauce to taste with salt and pepper. Stir in any juices from scallops.